Viewing entries in

Soft Mahi-Mahi Tacos with Ginger Lime Dressing

Soft Mahi-Mahi Tacos with Ginger Lime Dressing

Prep Time: 50 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour
Servings: 6


1 tablespoon olive oil

salt and pepper to taste

6 (3 ounce) fillets mahi mahi fillets

1/3 cup sour cream

1 tablespoon lime juice

1 teaspoon minced fresh ginger root

1/4 teaspoon ground cumin

1 dash cayenne pepper

1 large mango - peeled, seeded and diced

1 cup diced fresh pineapple

1 avocado - peeled, pitted and diced

1 jalapeno pepper, minced

6 (6 inch) flour tortillas, warmed

1 cup chopped fresh cilantro



Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook thefillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.

Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.

To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.


Pan Seared Red Snapper with Summer Squash

Pan Seared Red Snapper with Summer Squash


6 oz red snapper fillet (we recommend leaving the skin on but doing so is optional)

4 oz squash, sliced ¼ in thick (Include as much or as little squash as you like)

1.5 oz cold diced or chopped butter

3 oz dry white wine

Olive oil (as needed)

Salt and pepper to taste


Heat a non-stick skillet and add olive oil to coat bottom.  When oil reaches smoke point add seasoned fillet, skin side down.  Turn when skin is browned and crisp.  When second side is browned, remove from pan and sauté squash.  When squash is just done, deglaze with white wine, return fish to pan and reduce wine by half.  Add cubed butter swirling to make sauce. 

Adjust seasoning and serve immediately. 

Flounder with Shrimp Stuffing

Flounder with Shrimp Stuffing


6 Tbsp. butter, cubed                        
1 small onion, finely chopped
¼ cup finely chopped celery             
¼ cup finely chopped green pepper
1 lb. uncooked NC shrimp, peeled, deveined and chopped                      
¼ cup beef broth
1 tsp. diced pimientos, drained         
1 tsp. Worcestershire sauce
½ tsp. dill weed                            
½ tsp. minced chives
1/8 tsp. salt                                        
1/8 tsp. cayenne pepper
1 ½ cups soft breadcrumbs


6 flounder fillets (3 oz. each)              
5 Tbsp. butter, melted
2 Tbsp. lemon juice                       
1 tsp. minced fresh parsley
½ tsp. paprika                              
Salt and pepper to taste


In a large skillet, melt butter. Add the onion, celery and green pepper; sauté until tender.

Add shrimp; cook and stir until shrimp turn pink. Add the broth, pimientos,

Worcestershire sauce, dill, chives, salt and cayenne; heat through.

Remove from the heat; stir in breadcrumbs.    

Spoon about ½ cup stuffing onto each fillet; roll up.

Place seam side down in a greased 13 X 9 inch baking dish.

Drizzle with butter and lemon juice. Sprinkle with seasonings.  

 Bake, uncovered, at 375 degrees for 20-25 minutes or until fish flakes easily with a fork.

Recipe courtesy of Locals Seafood in Raleigh, NC.

Fish, Shrimp, Crab and Clam Soup

Fish, Shrimp, Crab and Clam Soup


1 lb Cobia
Grouper cut into 2 inch chunks
2 cups clam and juice
1/2 lb shrimp large – chopped
1 lb crabmeat
1 onion chopped
1/2 cup celery
2 cups potatoes – chopped small
1 medium can tomatoes chopped
1-1/2 cup water
Salt and pepper
2 bay leaves


Saute celery and onions until tender, add clams with juice, tomatoes, bay leaf and water, season with salt/pepper, cook about 10 minutes, add fish and shrimp, cook slowly about 10 minutes, gently stir in crabmeat cook about 10 more minutes, Let sit a few minutes before serving. Serve with good sopping bread.

(Compliments of Sharon Peele Kennedy at Beach 104) 

Baked Flounder with Tomatoes and Basil

Baked Flounder with Tomatoes and Basil

This baked flounder is so easy, so flavorful, and so ready to land on your dinner table. Pro tip: The recipe works best in summer when tomatoes are ripe and abundant.


1 pound very ripe tomatoes, cored, quartered (halved if small)

4 garlic cloves, minced

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons thinly sliced fresh basil

Kosher salt, freshly ground pepper

4 6-8 ounce boneless flounder fillets


Preheat oven to 425.  Toss first 5 ingredients in a large baking dish. Spread out in an even layer.

Bake tomato mixture for 5 minutes. Season fish with salt and pepper. Arrange fish in a single layer over tomato mixture.

Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.

Recipe & Photos via BON APPÉTIT



Baked Flounder with Parmesan Crumbs

Baked Flounder with Parmesan Crumbs

4 flounder fillets (2 pounds total)

Salt and freshly ground pepper

3/4 cup freshly grated Parmesan cheese

1/2 cup coarse fresh bread crumbs

4 tablespoons unsalted butter, melted

2 tablespoons extra-virgin olive oil

Preheat oven to 425. In a large baking dish, season the fish fillets with salt and pepper. Mix the Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Bake for 15 minutes, or until the fish is cooked and the topping is golden. Let stand for 5 minutes before serving.

Recipe & Photo via Food & Wine